Cilantro Lime Fish Tacos

These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.

These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.

Tommy doesn’t care for fish, but he loves fish tacos! A few other seafood taco recipes I love, Blackened Fish Tacos, Shrimp Scampi Tacos and Green Scallop Tacos.

I like it spicy, so I chop up the jalapeños whole, seeds and all but you can tone it down to suit your taste. The avocado raises the fat in this dish, but it’s all good healthy fats. Any flaky white fish would be great such as flounder, sole or tilapia.

These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.These easy Cilantro Lime Fish Tacos are made with flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado.

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Cilantro Lime Fish Tacos

Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, tacos quick enough to make for a busy weeknight!

Ingredients:

  • 1 lb fish fillets, rinsed and pat dried (flounder, tilapia, etc)
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, finely minced
  • 2 jalapeño peppers, chopped (seeds removed for less heat)
  • 2 cups diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons lime juice
  • kosher salt and pepper to taste
  • 8 white corn tortillas
  • 4 ounces (1 medium haas) avocado, sliced
  • 1 cup sliced cabbage
  • lime wedges and cilantro for garnish

Directions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.
  3. Place fish on the skillet and cook until the flesh starts to flake.
  4. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
  5. Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.
  6. Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.

Nutrition Information

Yield: 4 servings, Serving Size: 2 tacos

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 8
  • Calories: 310 calories
  • Total Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 48mg
  • Sodium: 90mg
  • Carbohydrates: 36g
  • Fiber: 7g
  • Sugar: 3.5g
  • Protein: 28g
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Photo credit Jess Larson